Recipe(tried): Cassava (Yuca) Stuffing for the Thanksgiving Turkey

This recipe is by one of my favorite young chefs (PR), Giovanna Huyke. It had been reviewed to include my favorite elements and of course, to lighten it up. After you stuff the turkey, you put the remaining stuffing in a baking pan previously oiled. Cover and bake for 30 minutes at 350 F. Uncover and bake 10 more minutes if necessary, or until golden. Serve with the turkey, and be prepared to repeat servings because it is absolutely delicious.

CASSAVA (YUCA) STUFFING FOR TURKEY
Good for a 10 to 12 lbs turkey

1 package frozen ground yuca (available in Latin markets)
6 slices bread moist with 1/2 cup hot milk
2 lbs ground pork (without fat)
1/2 lb ham good for cooking
1/4 cup chopped cilantrillo
1/4 cup chopped culantro (long leaved flat chinese parsley)
1 tb chopped oregano
2 chopped tomatoes
1 green pimento, seeded and chopped
1 chopped red pimento
1 onion chopped
10 stuffed green onions, chopped
1 tb drained cocktail capers
1/2 cup raisins
1/2 cup slivered almonds
1 can pimentos, drained and sliced

Saut the ham. Add the ground meat and saut until it changes color. Add the cilantrillo, culantro, oregano, tomatoes, green and red pimiento, the onion and capers. Cook for approximately 15 minutes. Add the yuca already mixed with the bread, drained of the milk. Cook for additional 5 minutes. Add all the remaining ingredients, mix well and let it cool slightly. Stuff and truss the turkey. Put the remaining stuffing in a greased baking pan and bake with the turkey, at 350 for 30 minutes, uncover and bake 10 more minutes or until golden. Remove from the oven and keep covered until ready to serve with the turkey.